Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics
| Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
|---|---|
| Data(s) |
23/08/2013
23/08/2013
2012
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| Resumo |
The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [Proc. 2009/53006-0, Proc. 2010/18504 -7] Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) |
| Identificador |
GRASAS Y ACEITES, SEVILLE, v. 63, n. 1, supl. 1, Part 4, pp. 89-99, JAN-MAR, 2012 0017-3495 http://www.producao.usp.br/handle/BDPI/32693 10.3989/gya.069111 |
| Idioma(s) |
eng |
| Publicador |
INST GRASA SUS DERIVADOS SEVILLE |
| Relação |
GRASAS Y ACEITES |
| Direitos |
openAccess Copyright INST GRASA SUS DERIVADOS |
| Palavras-Chave | #COCOA BUTTER #CRYSTALLIZATION KINETICS #MICROSTRUCTURE #POLYMORPHISM #HYDROGENATED SUNFLOWER OIL #RAY-POWDER DIFFRACTION #ISOTHERMAL CRYSTALLIZATION #CONFECTIONERY FATS #CRYSTAL MORPHOLOGY #THERMAL-ANALYSIS #MIXTURES #KINETICS #LIPIDS #INTERESTERIFICATION #CHEMISTRY, APPLIED #FOOD SCIENCE & TECHNOLOGY |
| Tipo |
article original article publishedVersion |
